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Chủ Nhật, 30 tháng 6, 2013

My cousin use to hate the very site of cauliflower I wonder why this cute looking flower vegetable has many haters any how I can eat a cauliflower in any form God is truly great he has thought ahead of time and created such wonderful looking veggies for man we must learn to appreciate food in any form...P.S I don't want to preach ☺

This recipe is a slight variation from our regular pakora recipes instead of slicing the onion I've created a very hot masala paste and marinated the cauliflower it totally tasted yum...☺

This is ultimate recipe which mom prepares at home its spicy juicy Yum to the core can be served with any southindian breakfast or just simple rice and rasam....there are 2 variations in this meatball can be served with gravy or just dry fried as a snack or as side dish.

The preparation process is done in stages and is time consuming would suggest to do certain things ahead of time as we get into the recipe i will suggest few details to prepare ahead of time...

Video Recipe do watch and subscribe...☺

For Masala:

15 to 20 Fresh Green or Red Chilies

1 Whole Garlic Pods

3 inch Pieces Ginger

1 Tbsp Fennel seeds

2 Inch Sticks Cinnamon

4 to 5 Cloves

4 to 5 Pods Cardamom

1 Tbsp Pepper corns

Do not be alarmed at the hot and spice content in the recipe its very normal for southindians we prepare this masala paste in bulk for this recipe more than half of it will be used.

In a mixer grinder add all the above ingredients and grind to a smooth paste very little water can be added to grind into a smooth paste.

For Coconut Paste:

1/2 Cup Fresh Coconut

Fist Full of Coriander

Add the coconut and coriander to the same blender and blend well till smooth paste water can be added to prepare a smooth paste.

Please prepare this masala paste a head of time place in a airtight container in the fridge till use.

For Meat Marination:

1 1/2 Kilo Sheep or Goat Meat Mince

1 Tbsp Coriander Powder

1/2 Tbsp Turmeric Powder

3 Tbsp Masala Paste

2 Medium Sized Onion(Finely Chopped)

Fist Full of Mint and Coriander(Finely Chopped)

1 Tbsp Salt

Add all the above mentioned ingredients to the meat mix and knead till well combined place in a bowl and allow to marinate at least overnight.

I Highly recommend to prepare the meat marination a head of time. if the meat is not minced fine i would suggest to add it to a coffee grinder and pulse it twice and then start the marination process.

Mutton Bone Stock:

Marrow Bones

1 Tsp Masala Paste

1/4 Tsp Turmeric

Salt

When we buy meat mince the butcher will always add few marrow bones these have to be cooked ahead of time which can be used for gravy.

In a pressure cooker add the bones masala paste turmeric and salt with 2 cups water and cook for 3 to 4 whistles till well done reserve.

This process can also be done a head of time and refrigerated till use.

Lets Prepare Meat Balls:

Mix and knead the marinated meat i would suggest you work will cold meat since its refrigerated it will be firm and hold shape.

Oil your hands take a golf size ball portion of meat and start preparing firm meat balls and reserve in a plate.

Heat 3 Tbsp oil in a wok on medium flame and start to arrange the meat balls in a circle inside the wok place on low flame and cover.

The meat will cook in its own juices once the moisture evaporates stir gently and cook till moisture has completely gone reserve in a bowl and follow the same step and continue the process of cooking the meat balls.

Add the meat stock and water stir and add salt and bring to a boil add coconut paste and bring to a boil till the raw flavor from coconut has evaporated.

Add the meat balls and bring to a boil add lime juice and garnish with mint and coriander...

Serve hot with hot rice raita and rasam...Enjoy...:)

To Prepare Dry Meat Balls:

While cooking the meat balls in the wok allow to dry out a bit if oil is needed add a sp full of oil and stir and fry in the same wok till it turns brown in color sprinkle on some pepper powder and coriander and serve hot...Enjoy...:)

Thứ Bảy, 22 tháng 6, 2013

This my favorite recipe love the mint flavor throughout the rotis for some reason my dad did not like garlic in it people who hate garlic flavors can avoid it this is a good recipe for breakfast or lunch...

Video demo posted subscribe for more video recipes....:)

For mint roti:

2 Cups Whole Wheat Flour

2 Fist Full Mint(Finely Chopped)

1 Cup Yogurt

1 Tbsp Cumin

1/2 Tsp Chat Masala

1/2 Tsp Pepper Powder

4 to 5 Green Chilies (Finely Chopped)

5 to 6 Cloves Garlic(Finely Chopped)

2 Tbsp Ghee

1 Tsp Salt

Oil for frying.

Method:

Add all the above ingredients in a mixing bowl leaving the ghee out knead to a soft dough if yogurt is not enough little water can be sprinkled to knead into a soft dough.

Add Ghee and knead the dough further for 5 minutes cover allow the dough to rest for atleast an hour

Take a golf size ball portion of the dough dip into flour and roll out into roti add to a hot tava start to toast the roti and oil and fry toll the roti is cooked serve hot with jeera aloo and raita...Enjoy...:)

For Jeera Aloo:

2 Potatoes (Cubed into bite sized pieces)

2 Tbsp Cumin

3 Green Chilies (Finely Chopped)

2 Sprigs Curry Leaves

1/4 Tsp Chat Masala

1/4 Tsp Chilly Powder

2 Tbsp Oil

Salt as per taste

Method:

In a wok heat oil on medium flame add asafoetida and allow to crackle a bit add the cumin and allow to splutter add the potato and salt stir and cover keep stirring occasionally till the potato cooks.

Recently I was sent a free sample from Hudson Conola Oil along with the package came a recipe book i found this recipe on hudson canola oil book wanted to try the recipe right away there are few changes in the recipe altered as per my taste...

In a mixing bowl add the cleaned cauliflower, masala paste, turmeric powder, chat masala, garam masala, salt corn flour and maida mix well sprinkle water if the mixture is to thick the masala paste should coat the cauliflower.

Place a cover on the cauliflower allow to marinate for 10 to 15 minutes.

Spread the seasame seeds on a plate and rool out each floret on sesame seeds.

Heat oil in a wok on medium to low flame drop the florets one by one and fry till golden brown drain.

Serve the cauliflower in a serving bowl garnish with pomogrante seeds coriander and mint.

Thứ Tư, 19 tháng 6, 2013

I was invited to fivestar cafe launch on 19th June. It was truly an extraordinary experience the date time venue every thing was perfect. I went along with Dad he had to cancel a few meetings for my sake poor daddy...we were there at 11.30 am as we entered there was a huge media presence we were little bit overwhelmed seeing them.

As we entered Mr.Sanjeev Pant Sr Vice President and entire management crew from Thailand and Malaysia Invited us it was a pleasure to know everyone behind the scenes. Fivestar has over 5000 outlets located in Thailand alone. after roaring success with five star chicken outlets in Bangalore demand is huge no one can compete with the price range they have on their menu it was finally time to launch Fivestar Cafe.

While talking with Mr.Sanjeev Pant he is looking forward for expansion soon. there is a branch opening in Indiranager shortly. I wish we had Branches located in north Bangalore too cant wait for an outlet to open near my home.

Fivestar Cafe has a terrific color palate the ambiance is hip and chic. even the dullest days will cheer up anyone. once you enter the place vibrant reds yellows greens grays and white colors dominate the place colors play a major roll in our daily life it will surely put a smile on your face...:)

CPF is determine to fulfill the vision of becoming the "Kitchen of the World", and plays significant importance on research and development to develop products to meet customers and consumers’. In addition they are committed to operate business with environmental friendliness and contribute back to society at large.

Fivestar cafe is centrally located to all Colleges, Schools and Offices majority of the business houses are situated in this locality. This cafe has great food and beverages developed by Chef Sridhar who has completed his hotel management from Cyprus.

Its a fun place to meet, greet , eat, share, hangout and entertain on a budget...this place has free Wi-Fi. the menu is tactfully put together to suit every palate Thats why they say Happy Things Happen In Happy Places!!!

Finally I got to meet the man behind the scenes research and development Chef Sridhar who was so kind to answer all my questions one by one. the chicken used in the recipes are free range which is a + point they rear their chicken in their own farms located in Bangalore all spices herbs are shipped within India. the oil used for frying is absolutely fresh they do not reuse the oil. sunflower oil is used in all recipes. Chefs personal picks are chicken cheesy pops, Chicken Dum biryani, Spicy Chicken Sandwich, thai signature and spicy masala.

Crispy Nugets 25.00 rsI dont know what is it about this one i was so crazy after just a bit it was super juicy and yum to the core.

Masala Grill 335.00rsPerfect spiced for indian palate juicy succulent and all things good.

Thai Signature 335.00rs

Sticky spicy and hint of sweet i think its either honey of palm sugar i loved the fresh flavors really wakesup the palate this will be awesome inside a kati roll or sandwich

Super Value:Biryani+Choice of snack+soft Drink 124.00rsThough the portion is limited I personally am still drooling over that mirchi ka salan it was super dum biryani at its best it was like a piece on hyderabad on my plate gorgeous loved it

mmmmmm.....mirchi ka Salan...:)

Brownie 59.00rs

Finally we had a dessert its good for heart and soul sweets make a person happy.

Over all experience

Ambiance: 9/10

Food: 10/10

Service: 8/10

Where is Fivestar Cafe Located:

#3 Ground Floor,

House of lords, St.Marks Road

Bangalore-01

Socialmedia:

WWW.fivestarcafe.in

WWW.facebook.com/fivestarchickenindia

This review is done on my own interest. no one has funded or paid me to post this review.

Since it was their launch they gave us a thanking gift a T-shirt and sweet box.

Thứ Hai, 17 tháng 6, 2013

Made this for my Daddy on the eve of Fathers Day the most absolute tasty treat for a windy lousy weather this soup has medicinal properties people who are suffering from stuffy nose headache and joints pain will have some relief a simple soup for the soul...

Happy Fathers Day...:)

Ingredients:

1/2 Kilo Goat or Sheep Breast Bones and Meat

1 Tbsp Chilly Powder

1/2 Tsp Turmeric Powder

1/2 Tsp Coriander Powder

1/2 Tsp Whole Black Pepper Corns

2 Inch Cinnamon Sticks

3 Pods Cardamom

1/2 Tsp Fennel Seeds

1 Tbsp Ginger Garlic Paste

1 Large Onion(chopped into roughly)

2 Large Tomato(chopped into tiny cubes)

3 Red or Green Chillies

Fist Full Mint and Coriander(roughly chopped)

1/2 Tsp Lime Juice

5 to 6 Pods Whole Garlic

Salt as per taste

1 Tbsp Oil and Ghee

Method:

In a pressure cooker add oil and ghee heat on medium flame add the whole spices and fry a bit once the spices start to crackle add ginger garlic paste and fry till raw flavor has gone.

Add chopped onion whole garlic and tomato fry a bit allow to reduce a bit add the dry spices chilly powder turmeric powder and coriander powder fry a bit add the meat and give it a good stir allow to fry a bit.

Add coarse salt and fry a bit add 3 cups water and stir well bring to a boil cover and cook till 3 to 4 whistles.